John Myers
Vegetable Curry Pot
The perfect vegetable curry pot recipe with a picture and simple step-by-step instructions.
- 500 g Fresh asparagus
- 200 g Potatoes
- 300 g Carrots purple
- 1 medium sized Pepper fresh
- Brussels sprouts fresh
- Spring onions fresh
- 250 ml Unsweetened coconut milk
- 1 tsp Green curry paste
- 200 ml Vegetable broth
- 1 bunch Fresh coriander
- 2 tbsp Rapeseed oil
- Salt and pepper
- Peel the asparagus and cut diagonally into 3cm long pieces. Peel the carrots and cut into diagonal slices. Halve the pepper and remove the seeds. First cut the pepper halves into strips and then into large cubes, peel the potatoes and cut into large cubes, wash the spring onions and cut into thin rings.
- Heat the rapeseed oil in a large saucepan and sauté the vegetables in it. Add the curry paste, coconut milk and stock, bring to the boil and simmer covered for about 35 minutes. Season with salt and pepper. Pluck the coriander leaves and cut roughly. Arrange the vegetable curry pot on plates and serve sprinkled with coriander.
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